History of Good Shepherd Food-Bank
The story of the Good Shepherd Food Bank is one of small beginnings, but of consistent and impressive growth. The idea came from seeing food being wasted locally, followed by a newspaper article about a foodbank in Kansas City. That was in 1981.
Ray and JoAnn Pike was hosting a small house prayer group and shared the information they had received from the Harvesters Food Bank in Kansas City about soliciting food from the food industry and sharing it with those in need. Some of the group bought into the idea of creating a foodbank in Maine.
The first Food Bank facility was an apartment and garage of the Pike's home. We remained there for only 8 months because the quantities of food being donated soon outgrew the capacity. Initial funding came from a walk-a-thon held on April 12th, Palm Sunday, which raised only $6,000 but enough to continue operations.
Food Solicitation
We contacted Maine's food industry, explained the benefits of contributing their products to a central point of distribution and the tax benefits of contributing their products. Major companies trusted us enough to give us a chance to demonstrate that we could fulfill our promises. First food donors included Burnham & Morrell (B&M Beans) and Snows Clam Chowder which was based in Pine Point, Maine.
Our big breakthrough with the food industry came in 1983 when Hannaford Bros. Co. studied the process of retail companies contributing products to major food banks, and made the decision to contribute their products to the Good Shepherd Food Bank, to be distributed to all non-profit agencies which feed low-income people. They established a reclamation center to facilitate the process to contribute products from the entire service area of Hannaford Bros. Co. In the past fiscal year Hannaford Bros. Co. was the contributor of a full 50% of all the products received.
The acquisition of Barber Foods Co., Jordan Foods, Lepage Bakeries, SureWinner Foods and many smaller companies as food donors insures a steady supply of highly nutritious foods for Maine's people who are in greatest need of balanced nutrition.
Distribution of Food
Distribution of food to those in need is accomplished with the collaborative efforts of other non-profit agencies. In 1981 we contacted local churches and a few programs in the Lewiston-Auburn and surrounding area. As the quantities of food increased, we reached farther, adding the Portland and Augusta regions. The word spread of what a great benefit the Good Shepherd Food Bank was to all types of agencies, which feed needy people. In 1988 it was noted that McCain's Transport was located in Presque Isle, (Aroostook County) our northernmost county. We contacted them to inquire if they had trucks going back empty. They agreed to haul full truckloads of all types of food, including frozen foods, and deliver them to Catholic Charities in Caribou. Since 1988 many truckloads of food have been trucked to Aroostook County, at no cost to the Good Shepherd Food Bank or the agencies. We continue to actively seek other back-hauling opportunities to get food to distant areas.
Multiple Locations to Serve All of Maine
Agencies two to four hours traveling distance away routinely complained that the distance posed major difficulties in their ability to get adequate quantities of food. We addressed this problem and our responsibility to serve the entire state of Maine. In 1999 we established a distribution warehouse in Brewer which serves about 90 agencies in six counties. The Stephen and Tabitha King Foundation gave us $250,000 to purchase a former ice cream warehouse with ample refrigeration, so we can provide the same service to agencies in northern/Downeast Maine, as to those in southern and central Maine. There are a few areas and communities where we have not succeeded in establishing relationships for a food pantry, and we continue to work at that area of distributing food.
Outgrowing Our Warehouse Space
Good Shepherd Food Bank moved from the Pike's home, to 3,000 square feet in the old Continental Mill in Lewiston. Space increased to 7,000 sq. ft, 14,000 sq. ft. then 21,000. Yet this space was inadequate and inappropriate for food storage. After an extensive search, in 1987 it was relocated to 30,000 sq. ft. in a former food warehouse on Lisbon St., and several years later 10,000 sq. feet was added in order to handle all the food. Renovations were done and a freezer and walk-in coolers were constructed. We seriously believed this was our final location.
By 1998 the Board considered purchasing the building at 415 Lisbon St. Inspections of the building confirmed a section of the building was unsafe. Our insurance company stipulated we could not use this space from November through April. Hannaford's engineering department wanted to assist our efforts to create a design for renovating this building. Through their assistance it became clear that the expenditure of $2,000,000 to $3,000,000 would not greatly improve our efficiency and ability to accept and distribute more food. The Board decided to abandon this site and to construct a totally new warehouse.
Making the Move
In July 2001, the Good Shepherd Food Bank had the great privilege of moving into a newly constructed warehouse, designed specifically for our operations. It is 53,000 sq. feet of usable space, with a height of 34 feet to accommodate larger quantities of food. The freezer itself will hold 12 trailer truckloads of frozen foods. In addition, the cooler holds over 5 truckloads of fresh produce and dairy products.
